Fettuccine Alla Bolognese Recipe
hand rolled pasta tossed with our house made meat sauce
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Ingredients
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Pasta
Bolognese Sauce
Method
Pasta Preparation
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually mix the flour into the eggs until a dough begins to form.
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Roll out the Pasta
After resting, divide the dough into four portions. Roll each portion out using a pasta machine or a rolling pin until it is thin. Cut into fettuccine strips.
Bolognese Sauce Preparation
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until soft and fragrant, about 5-7 minutes.
Brown the Meat
Add the ground beef and pork to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
Add Tomatoes and Wine
Stir in the crushed tomatoes, tomato paste, red wine, salt, pepper, oregano, and basil. Bring to a simmer, then reduce heat to low and let it cook for at least 30 minutes, stirring occasionally.
Combine and Serve
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook for about 2-3 minutes until al dente. Drain and reserve some pasta water.
Toss Pasta with Sauce
Add the cooked fettuccine to the Bolognese sauce. Toss until well combined, adding reserved pasta water as needed to achieve desired consistency.
Serve
Plate the fettuccine and top with grated Parmesan cheese. Serve immediately.
